Neiman Marcus Chocolate Chip Cookies

December 7, 2016 at 12:37 pm | Posted in Cookies | Leave a comment
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This is the famous Neiman Marcus $250 cookies

http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe

Ingredients

  • 1 cup butter
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups oatmeal
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 ounces chocolate chips
  • 1 4-ounce milk chocolate bar
  • 1 ½ cups chopped nuts

Preparation:

 

  • Heat oven to 375 degrees.
  • Cream together butter and both sugars. Stir in eggs and vanilla.
  • Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
  • Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.
  • store in airtight for 4days

 

Lavender sugar

September 5, 2016 at 7:52 pm | Posted in Cookies, icebox | Leave a comment
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​1&1/2 cup sugar

1tbs lavender 

Grind the two in processor until lavender is finely chopped.

http://www.epicurious.com/recipes/food/views/roasted-pears-with-blackberries-ricotta-and-lavender-sugar-364071

Lavender shortbread cookies

September 3, 2016 at 5:51 pm | Posted in Cookies | Leave a comment
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2 cup flour

1 cup butter

3/4 cup lavender sugar

I followed the earl grey recipe and excluded the earl grey (and vanila), pretty much just followed a simple shortbread cookie recipe.

  1. cream butter and sugar together.
  2. mix in flour mixture
  3. roll into a log, warp with plastic wrap, and refrigerate for 30 mins
  4. and then cut them into 1/3inch thick cookies
  5. bake for 10mins at 350F, just when the edges are brown
  6. let sit for 5mins before transferring them to the cooling rack

I find the brown edges gives it the nice crispy texture but I’ve heard they’re suppose to be pale in colour but I’m not sure if I like that crewy texture other than they might’ve been under cooked 😛

the flavour is a little faint, the texture is good. People seem to like the level of fragrance.

lavender sugar recipe:

1&1/2 cup sugar

1tbs lavender

Grind the two in processor until lavender is finely chopped. taken from epicurious

matcha shortbread cookies

August 29, 2016 at 10:11 pm | Posted in Cookies, Pie | Leave a comment
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made this with Cynthia, apparently it’s originally from Karyn.

The first batch spread a lot, which we suspect that we added too much butter.

We added a ton of all purpose flour for the second batch which turned out more star shape like. 🙂

Haha Kevin picked one up and said he never liked matcha.

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Earl Grey Cookies

November 8, 2015 at 6:34 pm | Posted in Cookies, icebox | Leave a comment
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Recipe from foodnetwork

Ingredients
2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature

Directions
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.Preheat oven to 375 degrees F.Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Recipe courtesy of Claire Robinson

for some reason the bottom of the cookies keep burning.
We had to go 35F for 10mins. still kinda brown 😦
alternative, we also used chai tea leaves in place of earl grey and that tasted quite good as well 🙂
We used salted butter and caster sugar, they worked out just fine. wpid-wp-1447035722844.jpg

JUST-LIKE-POTBELLY’S OATMEAL CHOCOLATE CHIP COOKIES

January 4, 2014 at 7:49 pm | Posted in Cookies | Leave a comment
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recipe from Chicago mom source

INGREDIENTS
  1. • 1 cup butter (two sticks)
  2. • 1 cup brown sugar
  3. • 1 cup white sugar
  4. • 2 eggs
  5. • 1 tsp vanilla
  6. • 2½ cups quick-cooking oats
  7. • 2 cups flour
  8. • 1½ tsp baking soda
  9. • 1 tsp salt
  10. • 2 cups mini chocolate chips
INSTRUCTIONS
  1. 1. Preheat oven to 350 degrees.
  2. 2. In a standing mixer, cream butter and sugars. Add in eggs one at a time. Mix in vanilla.
  3. 3. In a separate bowl, combine oats, flour, baking soda and salt. Add flour mixture into butter mixture gradually, about a cup at a time. Mix in mini chocolate chips.
  4. 4. Scoop dough into golf-ball sized balls, place on cookie sheet sprayed with non-stick spray, and bake for about 10 minutes.
  5. 5. Do NOT overbake. Cookies should be barely done to achieve that perfect, Potbelly texture.
By Laurel
Adapted from Pardon the Dog Hair

Mrs. Field Cookies

January 1, 2014 at 2:37 pm | Posted in Cookies | Leave a comment
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recipe from Top Secret RecipesImage

yumyum so good.

Savoury Oatmeal biscuits

December 21, 2013 at 6:02 am | Posted in Cookies, Savoury | Leave a comment
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Savoury Oatmeal Biscuits

Recipe from Rainbow cooking

Ingredients

  • 360 gram oatmeal (or oats ground in food blender)
  • 100 gram flour
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) baking powder
  • 2 tablespoons (30 ml) sugar
  • 130 gram butter
  • 1 egg
  • Enough milk to fill a ¾ cup after the egg has been cracked open in the ¾ cup

Method

  1. Pre-heat oven to 200°C.
  2. Mix dry ingredients together and combine with butter. You can rub the butter in with your hands, or combine the lot in a food processor.
  3. Add egg and milk mixture and mix for 3 minutes. The dough should be firm enough so it can be rolled out. Add a bit more flour or a bit more milk if necessary.
  4. Roll dough to approximately 3 mm thickness, cut out and bake for 15 to 20 minutes.
  5. Let it cool down and store in an air-tight container.
Notes:

Cherries, strawberries, nuts (especially walnuts), fresh grapes and dried fruit such as raisins and apricot go well with cheese.

If you’re serving blue cheese, you definitely want to try it with thinly sliced pear.

In addition to liver pate, give pear or quince paste a go.

For a more savoury taste, serve gherkins, olives, chutney and crusty bread with the cheese.

Herbs and vegetables such as parsley, salad and onions are best served on a separate plate.

Classic Chocolate Chip cookies

July 17, 2013 at 12:14 am | Posted in Cookies | Leave a comment

classic chocolate chip cookies

recipe taken from Betty Crocker 

INGREDIENTS

1 1/2
cups butter or margarine, softened
1 1/4
cups granulated sugar
1 1/4
cups packed brown sugar
1
tablespoon vanilla
2
eggs
4
cups Gold Medal® all-purpose flour
2
teaspoons baking soda
1/2
teaspoon salt
1
bag (24 oz) semisweet chocolate chips (4 cups)
  • 1Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
  • 2On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
  • 3Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
 Wayyy too much chocolate chips.. it was too much still when I only added 2 cups.
Wayy too much sugar too. It was quite sweet when I only added 1 c each of white and brown sugar.
quite oily too.. I would cut it down to one cup only.

Ice-cream sandwich

May 13, 2013 at 7:31 pm | Posted in Cookies | Leave a comment
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Recipe taken from sorted (make 8)

For the biscuit:

  • butter (90g)
  • light brown sugar (140g)
  • castor sugar (100g)
  • 2 egg whites
  • 1 tsp vanilla extract
  • plain flour (100g)
  • cocoa powder (50g)
  • pinch of baking soda

For the lemon curd ice cream:

  • tub of mascarpone cheese (250g)
  • 3 tbsp lemon curd
  • 1 lemon, juiced
  • carton of fresh custard (425g)

RECIPE

mix the mascarpone, fresh custard, lemon curd and lemon juice together.
pour into a shallow baking tray, smooth out and freeze for 2 hours.
preheat an oven to 180˚C.
beat the butter, sugars and vanilla until creamy.
add in the egg whites and continue mixing.
measure in the rest of the dry ingredients, mixing slowly until incorporated.
spoon teaspoonfuls onto a baking paper lined tray, leaving space between them (make 16).
bake for 10-12 minutes until they have cracked tops.
remove from oven, cut into exact shapes if you want them all regular, then leave to cool.
spoon a tablespoon of the ice cream between two of the cooled chocolate biscuits and smooth over to the edge.
return to the freezer and store there in an air-tight container for up to a month until ready to eat.

the cookies were way too sweet so next time I’ll cut down the brown sugar even more (I used 100g). Perhaps it was because we were too lazy so we just bought ice cream as filling and it was a little over killed x.x 

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